- Combine the blackberries, sugar, wine, and water in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally until sugar dissolves. Reduce heat to medium and simmer 20 minutes. Remove from the heat and cool 15 minutes.
- Transfer cooled blackberry mixture to a blender and puree. Pour into a bowl through a wire mesh sieve to remove the seeds. Stir in lemon juice. Place in the refrigerator and chill at least 3 hours or overnight.
- Pour into an ice cream maker and freeze according to manufacturers directions. Transfer to an airtight container and place in the freezer for at least 2 hours to allow sorbet to firm up.
Blackberry-Pinot Noir Sorbet is rated out of 5 by 1.
Rated 5 out of 5 by KatieGrant from Simply Delicious I made this over the weekend and everyone loved it! One of the best frozen desserts we've ever had. The recipe was easy and straight forward. Just one thing to note: where the recipe says to use a blender to blend it up, you really have to use a blender. I tried a food processor and made a mess because it's
Date published: 2016-10-25